Ingredients
3 cups self-raising flour
(450g)
⅓ cup butter
(80g), cubed and room temperature
1 cup milk
(310ml)
½ cup jam
1 cup pouring cream
2 tbsp icing sugar
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 baking tray
- 1 baking paper
- 1 mixing bowl
- 1 butter knife
- 1 shot glass or similar cutter
Instructions
- Pre-heat oven 220°C (200°C fan-forced). Line a baking tray with baking paper and set aside.
- Place flour and butter into a mixing bowl. Using fingertips, rub butter into flour until it looks like bread crumbs.
- Make a well in the centre, add milk. Mix dough ingredients together with a butter knife until a soft dough forms.
- Turn onto floured surface. Knead gently until smooth (not too much or scones will be tough). Roll dough to a thickness of about 2cm. Use a shot glass or similar to cut out as many scones as you can.
- Gather leftovers and repeat the process.
- Place rounds on lined tray at 2-3cm apart. Bake for approximately 20 minutes or until golden.
- While scones are cooling, whip the cream. Once scones cool enough scoop out tops like you do a fairy cake.
- Place to the side to keep for later.
- Fill each hole with approximately 1/2 tsp of your favourite jam.
- Add a blob of cream on top of jam.
- Cut scone-tops in half and place on top of cream. Dust with icing sugar.
Notes
Tip
You can also place these scones against each other to bake and then pull apart to serve.
Tip
You can add some icing sugar to your cream to sweeten it but the jam makes it sweet enough.
Tip
This recipe was created by Veronica Patersen.
